Mushroom Soup Recipe

This homemade mushroom soup uses simple proportions and is served with pasta and parsley.

Ingredients

500 g button mushrooms
1 onion
2 carrots
2 tablespoons butter
1.5 litres stock
100 ml cream, 30% fat
200 g pasta
Salt and pepper
Parsley

Step-by-step method

Clean and slice the mushrooms, onion and carrots.
Soften the onion in butter, add the mushrooms and cook until their liquid evaporates.
Pour in the stock, add the carrots and cook for 20 minutes.
Add the cream, season and serve with separately cooked pasta and parsley.

Time and servings

Allow 45 minutes. Serves 4.

Tips and variations

Fry the mushrooms in batches so they develop colour.
Add the cream near the end of cooking.
Serve with potatoes or rice instead of pasta.

Preparing the mushrooms

Choose firm mushrooms and clean off any growing medium. Wipe the caps with a damp towel or briefly rinse the mushrooms, then dry them. Trim any dirty stem ends. There is no need to peel the caps. Cut the mushrooms into slices or half-slices of similar thickness so they cook evenly and fit on a spoon.

Finely chop the onion and cut the carrots into thin slices or small cubes. This helps the carrots soften within the cooking time given. If you prefer smaller pieces, grate them coarsely. Wash, dry and chop the parsley just before serving to retain its fresh flavour.

Frying and simmering

Melt the butter in a pot and cook the onion over medium heat until translucent. Add the mushrooms and fry, stirring occasionally. They will first release liquid, which should then evaporate. If the pot is small, fry the mushrooms in batches. With room on the bottom of the pot, they brown more easily. They do not need to be deeply browned: let the liquid evaporate and cook until lightly coloured.

Pour in the stock, add the carrots and bring to a boil. Reduce the heat, cover and cook until the carrots are tender. Near the end, pour in the cream, stir and heat gently. Taste before adding salt, as the stock may already be salty. Add pepper to taste. If the soup seems too strong or thick, dilute it with a little water or unsalted stock.

Pasta and other additions

Cook the pasta separately in salted water according to the packet instructions. Drain while still firm and divide between bowls. Ladle the hot soup over it and sprinkle with chopped parsley. Cooking the pasta separately makes it easy to choose the amount for each portion. It also helps when saving soup for later, as pasta left in the pot absorbs liquid and softens.

You can serve separately cooked rice instead of pasta. Potatoes work too: peel and dice them, then add them to the stock with the carrots. Cook until tender before adding the cream. Omit the pasta when using potatoes. Adjust the liquid after cooking, as potatoes and rice affect the consistency.

Texture and storage

In this version the mushrooms remain in pieces. For a thicker soup, remove some mushrooms, blend a small portion of the soup and mix it back into the rest. Let it cool slightly before blending, work carefully and do not overfill the container. You do not need to blend the whole pot for a creamier texture.

Cool leftovers quickly in a shallow container and refrigerate covered. Store the pasta separately. Reheat the amount needed, stirring and heating it thoroughly. Add parsley to the finished portion. If freezing, set aside a portion before adding cream and pasta; prepare both after thawing and reheating the soup.

FAQ

Do mushrooms need peeling?

No, cleaning them is enough.

Is cream necessary?

No, you can leave it out.

Can I use frozen mushrooms?

Yes, add them to the pan without thawing first. They release liquid, so fry until it evaporates before adding the stock. Frying time may differ from fresh mushrooms. Taste the broth after cooking and then season the soup.